Ingredients
2 tbsp oilve oil divided
4 halibut fillets ( 4oz each)
1/2 tsp kosher salt divided
1/2 tsp pepper divided
1 fennel bulb trimmed and cut into wedges
1 tbsp ouzo or other anise flavored liqueur
2 garlic cloves finely chopped
1 can (14.5oz) diced or chopped tomatoes
1 can (14.5 oz) chickpeas drained and rinsed
2 tbsp roughly chopped fresh oregano leaves
Preparation
Heat a 12 in nonstick frying pan over med high heat with 1 tbsp oil. Rub halibut with 1/4 tsp salt and 1/4 tsp pepper. Lightly brown the fish in frying pan on one side only 3-4 mins. Transfer to plate Add remaining oil to frying pan along with fennel and ouzo. Cook stirring frequently until lightly golden and almost tender about 8 mins. Add garlic and cook stirring until fragrant 1 min Add tomatoes, 1/2 cup water, chickpeas remaining salt and pepper and the oregano and bring to a boil. Reduce heat to maintain steady simmer. Lay halibut fillets browned side up in sauce and simmer until fish is cooked through 5-10 mins
